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I have been a collector of recipes for as long as I can remember but I never manage to find enough time to try all the recipes I collect and that was the reason my MMM (Must-Make-Monday) series was born. The idea is to force myself to choose at least one recipe from my Must-Make-List each week. I will post the results on my blog. Solid idea, or so I thought, but with my recipe collection growing faster than the speed of light, I could use a month of Mondays and still not get to half of the recipes in my collection(s). That’s the other thing, since I started this blog, my collection has become plural. It started with the Must-Make-Page on my site but I also have a Must-Make Board on Pinterest.
My MMM (Must-Make-Monday) series, is good in that it forces me to follow through and use recipes from my collection(s). After using a recipe, I check it off and add it to Made-This (TAB). You can view archive postings from my MMM (Must-Make-Monday) series, by clicking here.

To start things off this week, here are a few recipes, that I’ve come across recently. These recipes have been categorized but are listed in no particular order. Dishes that I would love to try but haven’t gotten around to yet. They are to become the newest additions to my Must-Make-List.

Important *** I have not tagged these recipe links as Gluten, Grain, Sugar, Dairy, Egg or Nut Free, nor have I labelled them as Vegan or Vegetarian. Please review and confirm the recipe meets your dietary requirements before you begin.

Beverage:

Orange Creamsicle “Shooters” by Daily Bites. “Creamy” alcohol-free shooters…sooo cute and what a novel idea as an after dinner treat, instead of dessert. I think these would be great to serve at a baby shower.

Salad:

Beat The Heat With Basil Spring Rolls by Nutrition Budgeteer. Spring rolls are easy to make and would be perfect to serve in this heat. I like the use of all the fresh herbs in this recipe.

Savoury:

Szechuan Broccoli and Quinoa by Peas and Thank You. Broiled broccoli served on a bowl of quinoa cooked in a flavourful broth. If I don’t want to heat up the kitchen, I bet I can roast the broccoli on the BBQ.

Weekly Gluten-Free Roundup by Maura at Celiac Kitchen Witch. Interested in more Gluten Free Recipes and Reviews? I love browsing through the weekly roundup that Maura compiles. You should sign up to receive it.

There’s been lots of activity in the Fox Kitchen lately. Mostly with making snacks and things for us to take camping next week.

Let’s see, I made Homemade Ginger Ale and a couple of litres of yogurt. I flavoured some yogurt with wild blackberries that I found in a vacant lot. Urban foraging

I made granola. It is delicious as it looks. I love adding granola to my yogurt but I haven’t done that since going gluten free as most commercially prepared granola has some gluten in it.

We’ve had a couple of rainy days here on the coast. The cooler temperatures have allowed me to turn on the oven to bake some nutritious and delicious zucchini muffins. Watch for that recipe, I will post it soon.

Tonight for supper, we had some Orange Turkey Meatballs. I made a double batch and froze half of it to take with us camping.

Instructions

Add Pecans to a food processor, pulse until coarsely chopped, almost but not as fine as almond meal.

Add remaining ingredients, except for the chocolate chips. Pulse until it comes together to form a dough.

Spoon dough in prepared pan, press down and spread dough evenly in the pan. I put my hand inside a small plastic baggy and used it to smooth the dough.

Refrigerate until set, at least an hour or two.

Melt chocolate chips:

Microwave Method: Place chocolate chips in a microwave-safe bowl, microwave for 60 seconds. Stir, return to the microwave for 15 to 30 seconds, depending on how close they are to being melted. Repeat as needed, stirring each time. Stop heating the chocolate chips when they’re slightly more than half melted. Continue stirring, until smooth.

Stove Top Method: Place chocolate chips in a heat-proof bowl, place the bowl over simmering water being careful that the water doesn’t touch the bottom of the bowl. Stir until completely melted.

Drizzle melted chocolate over the pecan base. Use a knife, or the back of a spoon to spread it out evenly. Place pan in the refrigerator for a few minutes until the chocolate sets a bit, cut into bars.

Laureen is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in the Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.

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